I want to start this by saying I have never been to Philadelphia so I’ve never had a real authentic cheesesteak. This recipe came from seeing it so often on TV that I wanted to try it. As with any iconic food, there are debates on what should be added to the perfect Cheesesteak. Peppers or not, cheese whizz or provolone, ketchup or mayo? I’ve build out my vegan version based on what I look for and I hope you enjoy it as much as I do!
I’ve substitute the steak strips for marinated mushrooms to get a great meaty texture and flavour. You can use your favourite cheese if you prefer but I’ve put together a vegan version of cheese whizz that’s full of flavour. Add in softened onions and green pepper, all on a soft roll and you’ve got the perfect food.
- Makes: Serves 3-4
Ingredients
For the Mushrooms:
- 250g Chestnut Mushrooms, ripped into chunks
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Soy Sauce Substitute (See Allergy note below)
- 1 Tbsp Ketchup
- 1 Tbsp Red miso paste
- 1 Tsp Dijon Mustard
- 1/2 Tbsp Maple Syrup
- 1 tsp Smoked Paprika
- 1/4 tsp Chilli Flakes
- 1/2 tsp Thyme
- 1/2 tsp Ground White Pepper
- 1/2 tsp Ground Cumin
- 1/4 tsp Garlic Granules
- 1/4 tsp Onion Granules
- 120ml Water
- 2 Tbsp Cornstarch
- Salt & Pepper to taste
For the Vegan Cheese Sauce:
- 200ml Plant Based Milk
- 1 cup Vegan Cheese Shreds
- 1/2 Tbsp Cornstarch
- 1/2 tsp Garlic granules
- 1/2 tsp Dijon Mustard
- 1 Tbsp Nutritional Yeast
- 1/4 tsp Turmeric (optional - this is for colour only)
- Salt & Pepper to taste
For the Sandwich:
- 1 Large Onion, thickly sliced
- 1 Green Pepper, cut into small strips
- Soft sub rolls (gluten free for us!), warmed & split in half
Directions
For the mushrooms: Put the mushrooms and cornstarch to one side. Mix together the remaining ingredients until smooth to make the marinade. Stir through the mushrooms until evenly coated. Leave to marinade for at least 15 minutes – though the mushrooms will happily sit overnight.
Preheat the oven to 200 degrees (180 Fan/400 F). In a large pan, heat a touch of oil till shimmering and brown the mushrooms. Toss with the cornstarch and place into the oven on a baking tray. Roast in the oven for 20-25 minutes, or until cooked through.
For the cheese sauce: Place the milk in a pan over a medium to low heat and reduce by half, stirring occasionally. Add the rest of the ingredients and cook over a low heat, stirring frequently, until smooth, hot and thick. Keep warm until ready to serve.
For the sandwich: Using the same pan you cooked the mushrooms in, heat a small amount of oil on a low heat. Saute the onion and peppers until softened. Deglaze the pan with a little water, and continue to cook until the onions and peppers are softened and lightly browned.
Assemble the sandwiches by placing mushrooms at the bottom, top with the onions and peppers before covering with a few dollops of cheese sauce. Serve immediately with fries.
Notes
The mushrooms, onions and peppers can all be made ahead of time quite happily.
Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
To make this gluten free, just use GF pasta per the note above. It Cashew nuts are a problem for you then there are plenty of tofu based ricotta recipes
